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Ingredients

1 jalapeño, minced (optional)

2 15-ounce cans pinto beans

1 tablespoon vegetable oil

Kosher salt

Freshly ground black pepper

Preparation

Heat the oil in a skillet over medium heat. Add the beans, stirring well. Season with the salt, pepper and jalapeño, if desired, and cook for 5 minutes. Mash the beans, adding a little water if they seem dry.